Mini Frozen Blueberry Lemon Cream Pies
Mini Frozen Blueberry Lemon Cream Pies- bite size pies made with a dairy-free almond-cream filling and a delicious blueberry lemon topping. The perfect treat to cool off with on a hot summer day! (vegan, gluten-free and refined sugar-free)
Greetings from New Hampshire! I’m here for a couple of days for a blogging event that I’ll be sure to tell you guys more about soon but first, how was your weekend? Was it absolutely sweltering?
It’s been nearing triple digits by us lately and it’s all I can do to take Coco on a five minute walk without feeling like my skin is on fire. It’s freaking HOT.
Thankfully there are plenty of delicious cold foods to help cool us down like these Mini Frozen Blueberry Lemon Cream Pies. ;)
These pretty little pies were inspired by a dessert that one of my good friends back in Texas used to make. It was a blueberry banana pie that was made with a layer of cream cheese and powdered sugar, sliced bananas and blueberry pie filling. It might not be the healthiest of options but man, it sure was tasty.
So this recipe is my mini healthified version, except there’s no banana because I knew it would turn brown the second I put them in the freezer. Instead I used a touch of lemon to give them a little tart flavor to go along with the sweetness from the blueberries.
Because these pies are made entirely from whole foods, there are a few separate steps to make each layer but I promise it’s not complicated. The crust is a combination of roasted almonds, dates and oats; the cream filling is made from soaked blanched almonds, Almond Breeze Unsweetened Vanilla Almond Milk and fresh lemon juice; and the topping is based off of this Blueberry Lemon Compote which is also super simple to make. You just throw everything into a saucepan and simmer for about 10 minutes. Bada bing, bada boom!
Trust me, the hardest part is waiting for them to chill in the freezer.
My favorite way to eat them is topped with a little bit of coconut whipped cream. Now if that doesn’t cool you off, I don’t know what will! :)
Mini Frozen Blueberry Lemon Cream Pies
Yield: 12
Prep Time: 20
Cook Time: 10
Total Time: 30

Ingredients:
For the Crust
- 12 Mejdool dates, pitted
- 1/2 cup roasted almond
- 1/2 cup rolled oats
For the Cream Filling
- 1 cup blanched almonds, soaked overnight
- 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk
- 1 teaspoon vanilla extract
- juice of 1 lemon
- pinch salt
- 1/4 cup melted coconut oil
For the Blueberry Topping
- 10 ounces fresh or frozen blueberries
- 2 tablespoons pure maple syrup
- juice and zest of 1 lemon
- 1 tablespoon arrowroot powder (or cornstarch)
Directions:
To make the crusts: in the bowl of a food processor, combine the dates, roasted almonds and oats then pulse until finely ground. You should be able to press the mixture between your fingers and have it stick together. Scoop out one heaping tablespoon at a time and place into the bottom of each section of a muffin tin. Press down with your fingers to form an even crust along the bottom then set aside.
To make the filling: strain the soaked almonds then rinse with cold water. In a high speed blender, combine the soaked almonds, almond milk, vanilla extract, lemon juice, and salt. Blend on high for about 10 seconds. Scrape down the sides of the blender, add the melted coconut oil and continue to blend until smooth, for about 20-30 seconds. Spoon roughly one heaping tablespoon of the mixture into each muffin tin then cover the pan with foil or plastic wrap and place in the freezer to set for 3 hours.
To make the topping: in a small saucepan, combine the blueberries, lemon juice and zest, and maple syrup. Bring to a low boil and reduce to a simmer. Whisk in one tablespoon of arrowroot powder until all of it has dissolved then remove from the heat and set aside to cool. Once it’s cooled down, spoon about one tablespoon of the topping on top of each muffin tin. Cover with the foil then transfer back to the freezer to set for 2 more hours.
Allow to sit at room temperature for at least 10 minutes before removing from the muffin tin. Serve cold with whipped cream and enjoy!
Nutrition Facts are for one mini pie
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
This post was created in partnership with Blue Diamond Almond Breeze Almondmilk but as always, all opinions and texts are entirely my own. Thank you for supporting the brands that I love and help me bring you quality content!
These are so cute and look delicious! It’s been pretty hot here too. Poor Bella gets super overheated in the summer, but she just gets so excited whenever I say the W word, so I’ve been breaking up her walks into little 5 minutes bits haha. I don’t think she knows the difference as long as she sees the leash come out.
I hope you’re having a blast in NH! I can’t wait to hear how the trip goes :D
These mini cream pies are doing some seriously powerful things to my taste buds right now. I’ll be dreaming of them until I can get one or five in my mouth!
Such beautiful pictures. I’m sure it tastes as good as it looks.
These little cream pies look delicious!! I love that you used almonds for the creamy filling instead of cashews. :) Hope you enjoy the rest of your time in NH!
It is freakin’ hot here too! I basically stay inside as much as I can – which also makes me sad at the same time! haha These little pies look so delicious! Hope you are having fun on your trip!!
I can’t get over how adorable these are! I’m loving the blueberry lemon combo, especially during the summer. Can’t wait to hear about your blogger event!
Oh my goodness! Those look so amazing. I wish I had one right now to try. I love that it’s DF! :)
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Triple digits? That is awful! I’d die! Good thing you have these little treats on hand…. they are sublime and just gorgeous, Sarah! You’ve got so many textures and flavors wrapped up into this little bite. I can totally see how they’d cure a sweet tooth! Looking forward to hearing about your trip.. I’m intrigued, after seeing you in Insta! :D
i’ve been meaning to make something similar to this for a while! that crust just looks soo good! and as for that blueberry topping – MMM. Saving this
That date almond oat crust sounds to die for and I love how cute and easy to throw together these frozen bites are- perfect for the summer heat :)
Wow these look absolutely perfect and I have to make them soon! Thank you for a great recipe, yum! :-)
Thanks Lili! :)
WOw… This is truly a piece of art! Beautiful dessert ;-)
Oh my, these pies are gorgeous! And you know I have a deep love for all things mini sized! :)
Oooooh yes I’ve been seeing you on Snapchat and wondering what you’re up to.. Can’t wait to hear about it!
Have fun in New Hampshire — can’t wait to hear about it! These mini pies are just gorgeous, Sarah — those shimmering blueberries! I could go for the whole stack to cool me off!
I saw you making smoothies on a bike and I was like… I WANT TO DO THT! Hope you had the best time, and can’t wait to hear more about it. Also, these mini pies are just gorgeous. I love the idea of an almond based cream filling!